Executive Chef

We are currently seeking to recruit an Executive Chef to join our growing team. The selected candidate will lead and oversee different departments, ensuring the efficient production, quality, safety, and delivery of food products while managing teams, controlling costs, fostering innovation, and supporting the overall operational performance of the factory

• Management of the areas of the Maypole Factory under the Employee's control;
• Show good communication and leadership skills commensurate with the Position, delegate tasks with authority and identify and resolve problems efficiently;  
• Maintain a positive and professional working approach with the COO, Factory Manager, Management Team and subordinates;  
• Oversee the day-to-day production and packaging in the departments within the Employee's remit including mise-en-place, preparation and the cooking & presentation of food, whilst ensuring all processes are appropriately communicated and executed up until delivery;  
• Work with the respective teams in the departments with the Employee's remit to maintain proper organization, smooth flow of work and discipline;  
• Create staff stability and training opportunities;  
• Maintain effective control of raw materials, labour costs and equipment costs used in the relative departments;  
• Comply with nutrition and sanitation regulations and safety standards. Adhere at all times to hygiene and safety standards. Ensure that all legal requirements are met, including HACCP, cleanness procedures and best practices;  
• Take firm decisions involving subordinates, motivate your staff, consider the business aspects, including control of the number of staff employed and overtime payments;  
• Be creative and innovative - create new menu items and/or modify menus - keep quality standards;  
• Keep regular contact with the factory's Storekeeper to ensure that all ingredients/packaging materials are available in the stores;  
• Ensure interest in human resources falling within the Position's department, including all recruitment, interviews, hiring, training;  
• Continuously check the quality and presentation of all products manufactured and packaged in all areas falling within the remit of the Employee's responsibilities;  
• Perform all administrative/office duties necessary for the smooth running all departments within the Employee's control;  
• Plan, organize and direct, together with the Events Manager, all outside functions including food preparation, setting up of outside kitchen/s, delivery and the function itself;  
• Assist the Factory General Manager and the COO in the smooth running of the factory;  
• Address in a professional and efficient manner arising problems or complaints, both from staff and clients,  
• Ensure that staff for which the Employee is responsible, do not abuse time keeping whilst reporting for work, during breaks and leaving time;

• Minimum 4 years’ experience in an Executive Chef or in a senior culinary leadership role within a high- volume food production, manufacturing or bakery environment.
• Strong leadership experience managing multiple production departments and leading large, cross-functional teams.
• Culinary school certification or equivalent professional training. 
• Food Handling Certificate (Level B) or equivalent. 
• Extensive knowledge of food production planning, operational management, inventory control, budgeting, and cost management.
• Demonstrated ability to develop, coach, and manage teams, including recruitment, training, performance management, and succession planning.
• Thorough understanding of HACCP, food safety, hygiene, sanitation, and all relevant regulatory requirements.
• Strong communication and stakeholder management skills, with the ability to collaborate effectively with senior management, clients, suppliers, and operational teams.
• Fluency in English (written and spoken).